CROCK POT VEGETABLE SOUP
This easy and healthy Crock Pot Vegetable Soup is a perfect weeknight dinner or prep-ahead lunch!
Provided by Blair Lonergan
Categories Lunch or Dinner
Time 5h15m
Number Of Ingredients 17
Steps:
- Place all ingredients except for peas and corn in a slow cooker. Gently stir to combine. Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours (or until potatoes and other vegetables are tender). Stir in the frozen peas and corn during the final 30 minutes of cooking time.
- Remove bay leaves. Season with additional salt and pepper, to taste. Ladle into bowls and serve!
Nutrition Facts : ServingSize 1 cup, Calories 100.4 kcal, Carbohydrate 22 g, Protein 3.3 g, Fat 0.3 g, SaturatedFat 0.1 g, Sodium 928.2 mg, Fiber 4.8 g, Sugar 7.5 g, UnsaturatedFat 0.3 g
CROCK POT NO-FUSS POTATO SOUP
I made this last night. Found the recipe in my Fix It & Forget It cookbook. Everyone loved it. Sooo Easy and so good. My husband loved it so much he took leftovers to work. He is not a soup eater. That says a lot. Any potato will work. I used red potato's.
Provided by children from A to Z
Categories Potato
Time 7h30m
Yield 6-7 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients except milk, parsley, and cheese in slow cooker.
- Cover. Cook on high 7-8 hours, or until vegetables are tender.
- Stir in milk and parsley.
- Stir in cheese until it melts.
- Heat thoroughly.
Nutrition Facts : Calories 443, Fat 24.8, SaturatedFat 12, Cholesterol 56.3, Sodium 1435.1, Carbohydrate 39.4, Fiber 4.5, Sugar 4.5, Protein 17.3
CHUNKY VEGGIE AND BARLEY SOUP (CROCK POT)
This vegetable and barely soup is stuffed full of healthy and tasty veggies and it tastes great too. You can throw everything in the crockpot before you leave for work and have a warm, filling and healthy soup waiting for you and your hungry family. Perfect for those chilly fall and winter nights. If you wanted to keep things vegetarian you could easily use vegetable stock in place of chicken stock.
Provided by Sarah_Jayne
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Throw everything into your crockpot and cook on low for 6 to 7 hours.
- The longer you cook it the thicker the soup will get as the barley.
- will soak up the liquid so if you are home just keep an eye on it now.
- and then to see if it is getting too thick for your liking.
Nutrition Facts : Calories 359.6, Fat 5.4, SaturatedFat 1.4, Cholesterol 10.8, Sodium 588.7, Carbohydrate 63.6, Fiber 9.8, Sugar 10.9, Protein 16.7
NO-FUSS POTATO SOUP
Steps:
- In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 7-8 hours or until the vegetables are tender. , Add milk and parsley. Cover and cook 30 minutes longer or until heated through. Garnish with chives if desired.
Nutrition Facts : Calories 190 calories, Fat 7g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 827mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
CHICKEN NOODLE SOUP (CROCK POT)
I tried this soup at a friends house it was really good, and very easy to make. You can also use rice in place of noodles
Provided by jeakpries
Categories Chicken Breast
Time 8h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- cut chicken in to cubes and add cans of broth.
- (I do this step the night before to let it fall apart).
- dice carrots onions and celery and add to broth.
- cook on low for about 7 1/2 hours.
- add noodles about 10 before serving and turn on high till noodles are fully cooked.
CROCK POT VEGETABLE SOUP
I haven't tried this yet, but it's hard to go wrong with Leanne- and this looks scrumptious, along with the variations! This is a Menu Mailer recipe, taken from a FlyLady Digest.
Provided by jenna sais quoi
Categories Potato
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot, heat the one tablespoon of the olive oil over medium high heat.
- Add the onion and cook till nearly translucent.
- Now add the garlic. Don't let the garlic brown and saute another couple of minutes.
- Add the rest of the chopped veggies, sauteing for just a minute or two; the extra tablespoon of olive oil is if you need it for the rest of the veggies. Remember--you're not cooking them-- just sauteing them for the wonderful flavor this quick step will infuse in your soup.
- Add the thyme and salt and pepper while sauteing.
- Now put the veggies in the crock pot, add the tomatoes and broth.
- Cook on low 7-9 hours (depending on your crock pot) or high 4-6 hours.
- Just before serving, gently mash some of the potato chunks against the side of the crock pot to thicken the soup, give it a stir and serve.
- SERVING SUGGESTIONS: Grilled cheese sandwiches on whole grain bread and a spinach salad.
- Quick Fixes for Variations on the Basic Veggie Soup: Now remember, don't do these to the whole pot of soup! Just the little bit you pull out to fix yourself for lunch, etc. so that you can do all the Quick Fixes.
- Quick Fix #1: Tex Mex Veggie Soup. Add some (eyeball it--how much do you want?) canned black beans (drained and rinsed), a little bit of cumin and chopped cilantro. Top with some tortilla chips and cheese, or serve with a quesadilla.
- Quick Fix #2: Tuscan Veggie Soup. Add some (eyeball it again) canned cannellini (white kidney beans) or white beans (drained and rinse), a little bit of Italian seasoning and some chopped kale. Cook till heated through and the kale is tender.
- Quick Fix #3: Minestrone Veggie Soup. Add some cooked pasta, a little dried basil and top with a fresh grating of Parmesan cheese.
- Quick Fix #4: Autumn Veggie Soup. Add some diced acorn squash or butternut squash, a handful of cooked brown rice, a sprinkling of nutmeg and some chopped parsley.
Nutrition Facts : Calories 97.8, Fat 3.2, SaturatedFat 0.6, Sodium 400.8, Carbohydrate 13.6, Fiber 3.1, Sugar 5, Protein 4.6
LENTIL-VEGGIE SOUP (CROCK POT)
This soup is easy to put together with basic food items that most of us have around. I found the recipe in Better Homes and Gardens Biggest Book of Slow Cooker Recipes, and I did some adjustments with the vegetables and herbs used. I was surprised at how good this very simple soup turned out.
Provided by Vino Girl
Categories One Dish Meal
Time 12h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse lentils.
- Place all ingredients except the pepper into a 4-6 quart slow cooker.
- Cover and cook on low for at least 12 hours, or high for at least 5 hours.
- Season with pepper and remove the bay leaves before serving.
VEGGIE BURRITO FILLING (CROCK POT)
This tasty burrito filling is something like a chilli but is fantastic wrapped in a tortilla. When done, top off with your favorite burrito condiments, such as cheese, sour cream, grilled veggies, lettuce, avocado, salsa, hot sauce, onions, sprouts, olives... you get the idea- and wrap in a tortilla (I like whole or multi grain). I use a 6 quart crock pot. If yours is smaller I'd suggest using less liquid. If it turns out to be too watery, then take the lid off and let it cook down a bit. Adjust the seasonings for your own taste- use less or more chilis. If you are not crazy about cumin try some taco seasoning instead. This recipe is flexible. Cook time does not reflect the overnight soaking time of the beans.
Provided by VegSocialWorker
Categories Grains
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Add all of the ingredients to the crock pot and cover.
- Cook on low 8-10 hours.
- I usually wait to season with cumin and chilli powder until it is time to eat, but you can probably add it all in at one time.
- Enjoy!
Nutrition Facts : Calories 164.8, Fat 1, SaturatedFat 0.1, Sodium 295.2, Carbohydrate 32.4, Fiber 7.5, Sugar 7.1, Protein 8.6
NO-FUSS POT ROAST WITH VEGETABLES
Found in a booklet called No-Fuss Oven Fare. The only thing I change from the original recipe is I add brewed coffee in place of dry red wine. Feel free to use what you would prefer or what is on hand in case you don't have leftover coffee. This can also be prepared in a crock-pot. I have entered those instructions too.
Provided by HokiesMom
Categories Roast Beef
Time 3h45m
Yield 12 , 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (See below for instructions for using a crock-pot).
- In a skillet, heat oil over medium heat and then brown the roast all over. This sears in the juices and releases some of the fat so you get a moister roast as an end result.
- In a small bowl mix together the beef broth, coffee, thyme, salt, pepper and garlic. Wait on preparing the carrots and potatoes till a bit later.
- Spray a dutch oven or large roasting pan lightly with non-stick cooking spray.
- Place roast in center of pan and pour broth mixture around the roast. Place the sliced onions around the roast.
- Cover and bake 2 1/2 hours. At about the 2 hour mark prepare and cut your vegetables.
- Add sliced carrots and potatoes to the sides of the roast. Cover and bake another 1-1 1/2 hours (until vegetables are tender and roast is finished).
- Remove beef and vegetables from the roasting pan to a platter and keep warm (cover with foil).
- Skim fat from drippings left in the roasting pan and keep drippings warm (not boiling - just lightly simmering).
- Whisk the flour and water together until smooth. Add at very small increments to the simmering drippings and whisk constantly to keep smooth and lump free. The key to this is not boiling the liquid but keeping at a nice simmer. Continue cooking 2-4 minutes until it is smooth and nicely blended. Remove from heat.
- Slice beef thinly and serve with the vegetables and gravy.
- CROCKPOT METHOD:.
- Spray crock lightly. Place onions, carrots and potatoes in the bottom of the crock. Place roast on top of the vegetables. Pour broth mixture around the roast.
- Cover with lid and cook on low heat for 8-10 hours.
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